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Flourless Oatmeal Zucchini Carrot Muffins – Healthy Breakfast Muffin Recipe

Forget the ultra-processed breakfast bars and drive-thru breakfast sandwiches. Grab one (or a few) of these gluten free zucchini carrot muffins on your way out the door instead! The perfect healthy meal prep breakfast to make busy mornings a bit easier (and a whole lot tastier).

Not only are these healthy breakfast muffins gluten free and dairy free, but they’re also completely FLOURLESS muffins since the base ingredient is rolled oats. Plus, unlike most pre-packaged breakfast muffins or bars, these zucchini carrot muffins are low in sugar—much of it being natural sugars from the mashed banana and applesauce.

Most importantly, they taste amazing—like a delicious mix between sweet zucchini bread muffins and a fuel-filled bowl of zucchini oatmeal (baked into muffin form). All of the comforting, bread-y goodness of the classic baked treat, but made with healthy breakfast ingredients for a nutritious start to the day!

Best of all, since this is a blender muffins recipe, it’s such an easy meal prep breakfast idea. Just pop your batter ingredients into a blender or food processor and blend ‘em on up! Save the grated veggies and walnuts to stir in at the end, then portion into a muffin tin and your zucchini carrot muffins are ready to bake.

Breakfast meal prep that’s done in 30 minutes? Hard to beat!! Store in the fridge for up to 5 days, and you’ve got oatmeal breakfast muffins to last you all week.

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On-the-Go & Picky-Eater-Approved Healthy Breakfast Muffins

For hectic mornings or when you just don’t want to cook, these zucchini carrot muffins (or healthy breakfast muffins of any kind) are so convenient to have on-hand. Prep them over the weekend or the night before and, in the morning, everyone can grab what they want and take their healthy breakfast on the go!

Whether it’s en route to work or school, riding the bus or in a carpool, these zucchini oatmeal muffins travel just as well as any breakfast bar. But, they’re far more nutritious and substantial, with plenty of complex carbohydrates, fiber, and protein to keep you feeling full and satisfied. And breakfast muffins make it easy for little ones to eat without making a mess!

If you have kids or picky eaters at home, it can be a struggle to figure out nutritious breakfast options that they actually want to eat. Instead of opting for the convenient-yet-sugary bowl of cereal, why not give healthy breakfast muffins a try? They’ll feel like they’re enjoying a sweet treat, while they’re loading up on whole grain fuel!

Even if they’re resistant to eating a bowl of oatmeal, they’re more likely to devour some oatmeal muffins without thinking twice about it. And, these zucchini carrot muffins even sneak some veggies into their day! Don’t worry—they won’t taste the veggies. The grated zucchini and carrot just add some moisture, fun flecks of color, and even more nutrients!

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How to Make Healthy Zucchini Carrot Muffins in the Blender

To start, pop all of your oatmeal breakfast muffins ingredients—except for the grated zucchini, carrots, and walnuts—into a blender or food processor. Then, just blend it all up until you’ve got a smooth batter!

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Add all ingredients to a food processor or blender.
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Blend until smooth.

I’ve used applesauce and mashed ripe banana for natural sweetness, which cuts down on the added sugars needed in this recipe. There’s just a bit of honey for an unrefined sweetener, or you could use maple syrup.

Also, I included some peanut butter to give these healthy breakfast muffins a rich, creamy texture, but you can use any nut butter you like. Or, use sunflower seed butter to keep these gluten free muffins nut free as well! Either way, adding a bit of salty, savory goodness makes this recipe extra satisfying.

Finally, since these zucchini carrot muffins are flourless, rolled oats make up the base for the recipe. But, once blended up with the other ingredients, no one would guess they’re flourless! It’s like you’re indulging in zucchini bread muffins that taste like a treat, but are packed with sneaky whole grain fuel.

Once the batter for your breakfast muffins has been blended, you can stir in your grated zucchini, carrots and walnuts for a satisfying crunch. To save a dish, go ahead and stir those mix-ins right into your blender and scoop your batter from there! Since I made these zucchini carrot muffins in my food processor, I just removed the blade before adding the mix-ins.

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Stir in grated carrots, zucchini, and walnuts.
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Scoop batter and portion out into muffin tin.

Portion out your batter into a sprayed muffin tin, filling each cavity about ⅔ of the way full. With the eggs, baking powder, and baking soda in this recipe, your zucchini carrot muffins will rise a bit. Personally, I like to use an ice cream scoop to make my portioning easier!

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Fill cavities of muffin tin about ⅔ full.
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Bake zucchini carrot muffins at 375°F (190°C) for 18-20 minutes.

Then, pop the muffin tin into the oven at 375°F (190°C) and bake for around 18-20 minutes. Once your healthy breakfast muffins are fluffy and golden brown, they’re ready!

Before popping them out, allow them to cool in the muffin tin for about 15 minutes. Otherwise, they may crumble if you try to take them out when they’re still too warm.

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After baking, allow to cool about 15 minutes before removing from tin.
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Store breakfast muffins in an airtight container in the fridge for up to 5 days.

They’re ready to enjoy immediately, or you can store for meal prep! You can stack your cooled zucchini carrot muffins into mason jars, or simply place them in a zip-top bag and seal them up with as little air left in the bag as possible. Store in the fridge for up to 5 days!

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Healthy Zucchini Carrot Muffins

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Flourless Gluten Free Breakfast Muffins (with a dose of sneaky veggies!)

  • Author: Alyssia Sheikh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 breakfast muffins

Ingredients

Blender Breakfast Muffins Base

1 ripe banana, mashed (½ cup)
½ cup applesauce
2¼ cups rolled oats
2 eggs
⅓ cup honey
½ cup creamy peanut butter (or nut butter of choice)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup almond milk (or milk of choice)

Mix-Ins

⅓ cup grated carrot
⅓ cup grated zucchini
½ cup chopped walnuts

Instructions

  • Preheat oven to 375°F (190°C).
  • Combine all ingredients in a food processor or blender, except for mix-ins. Blend until smooth, less than a minute.
  • Stir in remaining mix-ins. (Stir mix-ins right into batter in blender to save a dish!)
  • Pour or scoop batter into a sprayed muffin tin. (I use a ¼-cup ice cream scoop to make portioning easier.) Sprinkle on rolled oats as a topping, if desired.
  • Bake for 18-20 minutes, until golden brown.
  • Allow to cool for 15 minutes before removing from muffin tin and enjoying!
  • Lasts 5 days stored in an airtight container in the fridge.

Yields 12 zucchini carrot muffins

Nutrition

  • Serving Size: 1 breakfast muffin
  • Calories: 209
  • Sugar: 11g
  • Fat: 10g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 6g
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